14lb. turkey rubbed with butter under and over the skin. Stuffed orange
quarters inside the cavity. Sprayed skin with Pam for a nice golden
brown. Smoked with 1/2 cup cherry wood at 250°F to an internal temp of
170°F in the breast. About 7 hours. So simple but simply delicious!
rubbed butter under and over the skin then sprayed the whole bird with
Pam. This creates a golden brown skin we all love. A probe thermometer
is a must! Just put it through the smoke hole. We use a dual probe.
removing the legs and wings slice on either side of the backbone then
under the breast on each side.The with flat side down slice breast on
an angle for a nice presentation.
is what you can look forward to the next day. And the next. And the